红枣枸杞复合饮料加工技术研究

红枣枸杞复合饮料加工技术研究(8400字)
摘  要：本研究以红枣、枸杞为原料，来探讨红枣枸杞复合饮料的加工工艺。对红枣浸提、枸杞浸提的最佳温度和时间进行了研究，同时研究了产品的最佳配方和最佳杀菌条件。结果表明：枣最佳浸提工艺为85℃保温80min；产品最佳配方为：枣浸提液45%（v/v）、枸杞浸提液35%（v/v）、苯甲酸钠0.02%（v/v）、蔗糖14%（w/v），柠檬酸3%（v/v）最佳杀菌工艺条件为：80℃杀菌10min。
关键词：枣；枸杞；复合饮料；生产工艺；

Development of Go ji berry & Ju jube Beverage
Abstract：This paper studys on processing technology of fang-tsang red jujube medlar drinks, which is made of red jujube, medlar. It also researches on the best temperature and the best time of Titus, medlar leaching baptized jujub and the best formula and the best sterilization condition of the product. The result showes that the best leaching process for jujube is preserved Titus 80min at 85 ℃; The best formula of product are these: date leaching carry liquid 45% (v/v), medlar  leaching carry liquid 35% (v/v), sodium benzoate 0.02% (v/v), sucrose 14% (w/v), the best sterilization process condition for citric acid 3% (v/v) is sterilized 10min at 80 ℃.    Key words: Chinese dates; Medlar; Composite drinks; Productive technology